Chicken Boti Recipe – Juicy Pakistani BBQ Skewers, 3 Ways

Juicy, charred, and bursting with flavour — chicken boti is the king of Pakistani BBQ, and this recipe gives you three incredible marinades in one post. Whether you love the fresh green kick of hara masala, the fiery red of spicy masala, or the creamy luxury of malai boti, there’s a version here for everyone.

The secret to truly juicy boti is a long marinade and high heat. The yogurt and lemon juice tenderise the chicken, while the spices penetrate deep. Cooked on a screaming-hot grill pan, the edges char beautifully while the inside stays succulent.

Make all three for a BBQ platter that will impress any crowd, or pick your favourite. With an optional overnight marinade and coal smoke trick, this tastes just like the boti from your favourite Pakistani BBQ joint.

Ready in 2 hours 35 minutes (including marinating), this is the ultimate BBQ appetizer.

Why You’ll Love This Recipe

• 3 marinades in 1 recipe — hara, spicy, and malai, something for every taste.
• Juicy, not dry — the yogurt marinade keeps the chicken succulent.
• No tandoor needed — a hot grill pan gives perfect char.
• Party-perfect — marinate ahead, grill just before serving.

Ingredients

For the Base Chicken

• 3 lbs boneless chicken, cut into 1.5-inch cubes (divided into 3 portions)

For Hara Masala Boti (Green)

• 1 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 3 green chillies
• 1/2 cup yogurt
• 1 tbsp ginger garlic paste
• 1 tsp cumin powder
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp oil

For Spicy Masala Boti (Red)

• 1/2 cup yogurt
• 2 tbsp red chilli powder
• 1 tbsp ginger garlic paste
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp oil

For Malai Boti (Creamy White)

• 1/2 cup fresh cream
• 1/4 cup hung curd
• 2 tbsp cashew paste
• 1 tsp white pepper
• 2 tsp green chilli paste
• 1/2 tsp cardamom powder
• 1 tsp salt
• 1 tbsp oil

For Cooking & Serving

• 2 tbsp butter, melted (for basting)
• Onion rings, lemon wedges, mint chutney (for serving)

How to Make Chicken Boti (3 Ways)

1. Hara masala: Blend the coriander, mint, green chillies with yogurt, ginger garlic paste, cumin, salt, lemon juice, and oil into a smooth paste. Coat one portion of chicken (1 lb) and set aside.
2. Spicy masala: Whisk the yogurt with red chilli powder, ginger garlic paste, turmeric, garam masala, salt, lemon juice, and oil. Coat the second portion of chicken and set aside.
3. Malai boti: Whisk the cream, hung curd, cashew paste, white pepper, green chilli paste, cardamom, salt, and oil until smooth. Coat the third portion of chicken and set aside.
4. Marinate: Cover all three and refrigerate for at least 2 hours, or overnight for best flavour. (Optional coal smoke: heat charcoal until red-hot, place in a small bowl in the centre, drizzle with ghee, cover tightly for 10 minutes.)
5. Grill: Thread each marinade onto separate skewers. Cook on a hot grill pan over medium-high heat for 4-5 minutes per side until cooked through and charred at the edges. Cook in batches — do not crowd the pan.
6. Serve: Brush with melted butter, rest for 2-3 minutes, and serve hot with onion rings, lemon wedges, and mint chutney.

Tips for the Best Chicken Boti

• Cut chicken evenly — 1.5-inch cubes cook through without drying out.
• Don’t skip the oil in the marinade — it helps the spices cling and prevents sticking.
• High heat is key — the pan must be hot before the skewers go on for proper char.
• Soak wooden skewers — 30 minutes in water prevents burning.
• Rest the meat — 2-3 minutes after cooking keeps the juices in.
• Make it ahead — marinate overnight for the deepest flavour.

What to Serve with Chicken Boti

Chicken boti is fantastic as an appetizer with mint chutney, onion rings, and lemon wedges. For a full meal, serve with naan, paratha, or jeera rice, plus a fresh kachumber salad. It also makes an incredible filling for wraps and rolls.

Storage and Make-Ahead

Marinate the chicken up to 24 hours ahead and keep refrigerated. Cooked boti keeps for 3 days in the fridge — reheat in a hot oven or air fryer to revive the char. You can freeze the marinated (uncooked) chicken for up to a month; thaw overnight in the fridge before skewering and grilling.

More Chicken Recipes You’ll Love

• Chicken Tikka Recipe
• Chicken 65 Recipe
• Tandoori Chicken Recipe
• Chicken Tikka Masala Recipe

Frequently Asked Questions

Can I make just one of the three marinades?

Absolutely! Each marinade works on its own. Just use 1 lb of chicken with your chosen marinade and follow the same method.

Do I need skewers, or can I cook the pieces directly?

Skewers make turning easier and give that classic BBQ look, but you can absolutely cook the pieces directly on the grill pan — just turn them with tongs.

How do I prevent the chicken from drying out?

Don’t overcook! 4-5 minutes per side on medium-high heat is enough for 1.5-inch cubes. The yogurt marinade also helps keep them juicy.

Can I bake these in the oven instead?

Yes — bake at 450°F (230°C) for 15-18 minutes, turning once, then broil for 2-3 minutes for char. The grill pan gives better char, but the oven works well.

Is the coal smoke step necessary?

No, it’s optional but highly recommended for authentic BBQ flavour. If you skip it, the boti will still be delicious — just less smoky.